Hot cross bun swirls
Makes: 9
Prep time: 20Total time: 
Recipe photograph by Toby Scott
Hot cross bun swirls
A new twist on the classic Easter bake. Grab a pack of bread mix and give it a swirl...
Makes: 9
Prep time: 20Total time: 
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Nutritional information (per serving)
Calories
459Kcal
Fat
11gr
Saturates
5gr
Carbs
80gr
Sugars
36gr
Fibre
3gr
Protein
9gr
Salt
0.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
For the dough
- 40g unsalted butter
- 250ml milk
- 1 x 500g bag white bread mix
- 1 tbsp mixed spice
- 40g caster sugar
- 1 large egg, beaten
For the filling
- 25g unsalted butter, melted
- 75g light muscovado sugar
- ½ tbsp mixed spice
- 75g chopped mixed peel
- 150g currants
To top
- 100g white marzipan
- a sprinkle of icing sugar, for dusting
- 1 egg yolk, beaten
Step by step
Get ahead
They freeze well. Reheat before eating
- Start by making the dough. Melt the butter in a pan, remove from the heat and add the milk. The mixture should be slightly warm.
- Tip the bread mix into the bowl of a food mixer fitted with a dough hook; stir in the mixed spice and sugar. Add the egg and the milk mixture; knead for 5 minutes until springy.
-
Roll out on a floured surface to 25cm x 35cm. Brush with the melted butter. Mix the sugar with the mixed spice, peel and currants; scatter over the dough. Roll up like a Swiss roll; cut into 9 pieces. Arrange on a lined baking tray, nearly, but not quite, touching. Cover loosely with clingfilm; prove for 1-1½ hours until doubled in size. Preheat the oven to 200°C, fan 180°C, gas 6. Bake the buns for 25-30 minutes; cover if they brown too much.TipThese can be started the night before – prove for 1 hour, then chill overnight in the fridge. Bring back to room temperature at least 1 hour before baking.
- Roll out the marzipan on an icing sugar-dusted surface. Cut 6 strips, 1cm x 25cm. Drape over the warm buns in crosses, brush the marzipan with egg yolk. Grill briefly; cool slightly before eating.
